Fast, easy, and savory poached catfish in a ginger garlic broth. Serve over rice. My family loves it.

Gallery

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put chicken broth, ginger, and garlic in a wide pot with a lid. Bring the broth to a boil, reduce heat to medium-low, and simmer 3 to 5 minutes.

    Advertisement
  • Stir soy sauce into the broth mixture; add catfish fillets. Spoon broth over the fillets. Place cover on the pot, bring broth to a boil, and let cook for 3 minutes more. Add mushrooms, cover, and cook until the fish loses pinkness and begins to flake, about 3 minutes more. Sprinkle green onion over the fillets, cover, and cook for 30 seconds. Garnish with cilantro to serve.

Nutrition Facts

209 calories; protein 23.6g 47% DV; carbohydrates 3.4g 1% DV; fat 10.8g 17% DV; cholesterol 66.3mg 22% DV; sodium 760.9mg 30% DV. Full Nutrition
Advertisement

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/02/2015
I created the recipe. I just wanted to add a few comments. I too add a little sesame oil as well, and always serve over rice. Ginger tip: I always keep a hunk of ginger in my freezer and then when I need some, I peel it and it is easy to grate when frozen.Note to previous reviewer, if the fish was "spongy" then you are correct, you did not cook it long enough. Read More
(5)

Most helpful critical review

Rating: 3 stars
02/18/2017
This recipe needs major tweaking it might just be the amount of ingredients but it was kinda boring.:/ A good base I'll make it again but will be playing around. Read More
12 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/10/2014
This is a great base to work from. I added onions in with the broth. For a fuller taste I added sesame oil and fish sauce. Never can be too much ginger for me so I was generous with adding extra. Read More
(5)
Rating: 5 stars
11/02/2015
I created the recipe. I just wanted to add a few comments. I too add a little sesame oil as well, and always serve over rice. Ginger tip: I always keep a hunk of ginger in my freezer and then when I need some, I peel it and it is easy to grate when frozen.Note to previous reviewer, if the fish was "spongy" then you are correct, you did not cook it long enough. Read More
(5)
Rating: 4 stars
05/08/2013
This was pretty good. The flavor was good though I wasn't thrilled with the texture of the fish. It wasn't really flaky but more like spongy. Maybe I under cooked it? It's worth making again. I wish I had served it on rice. I also wish I had cut up some yellow onion in bite sized chunks to cook with the ginger and garlic. Then it would have been really good with rice! I will make this again but I think I might try to kick up the flavors with a touch of toasted sesame oil and a bit of red pepper lakes. Read More
(4)
Advertisement
Rating: 5 stars
08/25/2014
My fiancé & his best friend (and I) loved this! Added onions to the original broth like some reviews said. My fiancé ate his over a "simply asia" garlic basil noodle bowl while the rest of us used brown rice. I used low sodium soy sauce but ended up adding salt in the end so regular soy sauce is probably worth it! Clean plates and compliments all around. I got too excited to take a picture but it looked as good as it tasted! Read More
(3)
Rating: 4 stars
01/07/2018
A great and easy catfish dish that ISNT fried! I added a bit more ginger and garlic, and put asian leeks, and chopped onion into the broth with a bit of sesame oil (not that it needs it - it never stuck to the pan), some fish sauce, rice wine vinegar and a 1-2 other varieties of mushrooms. We've done this a few times with roasted beets and sauteed beet greens, as well as with steamed veggies and even just as the fish over a large asian inspired salad. Good quick dish! Read More
(3)
Rating: 5 stars
02/01/2015
This was so good! The only thing I changed was that I added some onions and sesame oil to the broth as other reviewers suggested. I'll definitely be making this again! Read More
(3)
Advertisement
Rating: 4 stars
11/02/2014
Good but needs a bit more flavor. Serve over rice. Read More
(2)
Rating: 5 stars
05/13/2018
We really loved this recipe. I added some sesame and fish oil and doubled the ingredients, so we had a nice sauce to pour over the rice. So happy to have found a new VERY healthy recipe. Thanks! Read More
(2)
Rating: 5 stars
01/24/2014
it was a hit. thanks for the different twist on catfish I had to use Tilapia as my store was out of catfish. it was still good. I think I will just adjust the ginger root and make it less for future. Read More
(2)
Rating: 3 stars
02/18/2017
This recipe needs major tweaking it might just be the amount of ingredients but it was kinda boring.:/ A good base I'll make it again but will be playing around. Read More
Advertisement